The James Beard Cookbook

I bought the paperback of this cookbook on the recommendation of a coworker when I had my first job out of college. Contrary to the previous review, it is not difficult and is not written for people who have domestic help. It's simple, straightforward, uses readily available ingredients, and I am still making many of the recipes 50 years later. I am just sorry that some of the recipes have been revised over the years. I'm making the fried rice tonight (with lots of additional veggies from the refrigerator). The meat loaf is fantastic (only current variation is I use red or yellow pepper instead of green and more of it). His basic sauces are still reliable recipes. Beard emphasizes flavor over fuss.

This is a replacement copy of TJBC I bought in 1975. I learned how to cook using Mr. Beard's methods and following his recipes. They are easy to follow and produce high quality, delicious results. I place this basic cookbook firmly between Betty Crocker and Julia Child; a bit more gourmet than Betty and bit less fussy than Julia. Also, Mr. Beard's recipes are definite man-pleasers: robust, ample serving size and full-flavor. This has been one of my 3 "cooking Bibles" for the past 40+ years and I still consult it. Now my husband does too!

awesome

I was really looking forward to receiving this cookbook since most of my cookbooks are more ethinc based(Mexican, Italian, German). I was looking for a general basic cookbook and think thats what I got. A wide variety of dishes with many variations. Some do not seem to like this aspect, but I do. Many soups, for example, in this book are listed using the same base recipe. It is just a matter of tweaking some of the main ingredients to create a different soup. To me this adds simplicity and ease of use. Really, how can the base for clam chowder and corn chowder be that different ? The selection of recipes are very broad and everyone is sure to find something to their liking. And although some of the recipes show some age, it is still an excellent general cookbook and one I can see myself using often.

Been wanting this one for a long time

For whatever my opinion is worth, everyone should have a copy of this basic cookbook at hand. First of all, he explains everything and secondly, the recipes re easy to follow and thirdly, they are delicious. Reading this was a wonderful nostalgic time remembering when the Boston Globe had a column by him every week. Gosh I loved reading it.

I first encountered The James Beard cookbook in 1965 as a Peace Corps Volunteer in Tunisia. I was 22, fresh out of college, and had basic cooking skills. The cookbook was in our “book locker,” a box of some 40 paperbacks on various subjects, all in English, since it would be difficult to find English books in most of our assigned stations. James Beard was my lifesaver! The directions were clear, and I could find almost everything I needed for a dish on the local markets. Some canned food was available, but most of us bought only canned tomatoes. Everything else was “au naturel,” so to speak. (To this day, my pantry shelf is mostly canned tomatoes and beans!) When I got home from the Peace Corps, I bought a hardcover copy of the James Beard, and used for years. However, I’m now 80 years old and can no longer read the print in books without a magnifier, so you can imagine how delighted I was to find the e-book edition of The James Beard Cookbook. I look forward to revisiting favorite dishes and reliving a very important part of my youth !

The recipes are easy to follow. Meals are always perfect. I have used JB'S book for forty-five years. It has been one of my favorite bridal shower gifts (along with table linens/kitchen gadgets). This was a replacement copy!